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Chipotle Chili Chicken Skins

Posted by Peggy on February 4, 2010

Chipotle Chili Chicken Skins
Recipe: Chipotle Chili Chicken Skins

Ingredients

  • 6 small Idaho potatoes (apx. 3 1/2-inch length)
  • Canola, vegetable or grape seed oil as needed
  • 1 teaspoon minced garlic
  • 1/2 teaspoon-1 tablespoon minced chipotle chili pepper
  • 3/4 pound ground chicken or turkey breast
  • 3 tablespoons sliced scallions
  • 3/4 cup cooked small white beans*
  • 1/3 cup sour cream or plain yogurt (Fage brand preferred)
  • 1 1/2 cups grated sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 375˚.
  2. Brush potatoes with oil and lightly season with kosher salt. Bake on middle rack of oven 30 minutes. Remove from oven. With a fork, pierce each potato in two places and return to oven for 15 minutes.
  3. While potatoes are baking, over medium-low heat, heat 1 tablespoon oil in a large sauté pan. Sauté garlic about 2 minutes then stir in 1/2 teaspoon chipotle peppers.
  4. Add ground chicken and brown 4 minutes until just cooked through, breaking up chicken into small pieces as it is cooking.
  5. 5. Drain excess oil and place chicken mixture in a large bowl. When cooled slightly, stir in 2 tablespoons of scallions, beans, sour cream or yogurt and 3/4 cup shredded cheese. Season mixture to taste with kosher salt and additional chipotle pepper to taste, if desired.
  6. If potatoes are less than 3 1/2-inches in length, with a sharp knife, cut lengthwise down the center. (If potatoes are larger, cut into three lengthwise pieces. You will have two shallow ends and a middle section which you can save for another preparation, such as hash browns.) Using a small spoon or melon baller, scoop out the flesh of each skin leaving a 1/4-inch shell on each potato skin.
  7. Increase oven temperature to 450˚. Place the potato skins on a foil lined baking sheet and stuff with chicken mixture. Sprinkle with remaining cheese. Bake about 8-10 minutes, or until cheese is melted and bubbly. Place potato skins on platter, sprinkle with remaining scallions and serve.

*Select a smaller white bean, such as the Goya brand, if available to you.

Active Time: 25 minutes

Bake Time: 55 minutes

Number of servings (yield): 12 potato skins

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